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Effects of different coagulants used and ripening period on properties of Kashar cheese | Farklı pıhtılaştırıcı enzim kullanımının ve olgunlaşma süresinin Kaşar peynirinin özellikleri üzerine etkisi

2007

Yaşar, K., Çukurova Univ., Faculty of Agriculture, Adana (Turkey). Div. of Food Engineering

AGROVOC关键词
acide gras libre acidez acidity amino acids analyse organoleptique casein chemical composition coagulation composition chimique contenido de materia seca contenido proteico cryphonectria parasitica cultivos iniciadores culture starter dry matter content enzimas enzyme enzymes free fatty acids hard cheese hydrolyse hydrolysis lipid content maduramiento nitrogen compounds organoleptic analysis ph procesamiento processing protein content proteolisis proteolysis queso duro rhizomucor miehei ripening sales salts sel starter cultures teneur en lipides textura texture traitement turkey turquie
书目信息
出版者
Çukurova University, Graduate School of Natural and Applied Sciences
页码
134 p.
其它主题
Casa©ine; Fromage aa paote dure; Compuestos del nitra³geno; Teneur en matia¨re sa¨che; Prota©olyse; Turqua­a; Acidita©; Composicia³n quimica; Casea­na; Coagulacia³n; Anailisis organola©ptico; Ma»rissage; Acide amina©; Aminoaicidos; Hidra³lisis; Contenido de la­pidos; Aucidos grasos libres; Teneur en prota©ines
语言
土耳其
注释
Summaries (En, Tr)
66 tables
33 fig.
ref.
Thesis (PhD in Food Engineering)
类型
Summary; Thesis
团体作者
Çukurova University, Graduate School of Natural and Applied Sciences, Adana (Turkey)
2012-10-15
AGRIS AP
数据提供者

这条记录提供自 Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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